Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage

Autores
Saito, V. S. T.; Santos, T. F. Dos; Vinderola, Celso Gabriel; Romano, C.; Nicoli, J. R.; Araújo, L. S.; Costa, M. M.; Andrioli, J. L.; Uetanabaro, A. P. T.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.
Fil: Saito, V. S. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Santos, T. F. Dos . Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina. Universidad Nacional del Litoral; Argentina
Fil: Romano, C.. Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
Fil: Nicoli, J. R.. Universidade Federal do Minas Gerais. Instituto de Ciencias Biologicas. Laboratorio de Ecologia e Fisologia de Micro-organismos; Brasil
Fil: Araújo, L. S.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Costa, M. M.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Andrioli, J. L.. Universidade Estadual do Santa Cruz. Laboratorio de Micología; Brasil
Fil: Uetanabaro, A. P. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Materia
Lactobacillus
Microbial Survival
Probiotics
Sensory Analysis
Soy Yogurt
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/14173
Acceder
id CONICETDig_cee3969919730e2fd36f22cf7a75347e
oai_identifier_str oai:ri.conicet.gov.ar:11336/14173
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storageSaito, V. S. T.Santos, T. F. Dos Vinderola, Celso GabrielRomano, C.Nicoli, J. R.Araújo, L. S.Costa, M. M.Andrioli, J. L.Uetanabaro, A. P. T.LactobacillusMicrobial SurvivalProbioticsSensory AnalysisSoy Yogurthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.Fil: Saito, V. S. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; BrasilFil: Santos, T. F. Dos . Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina. Universidad Nacional del Litoral; ArgentinaFil: Romano, C.. Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; BrasilFil: Nicoli, J. R.. Universidade Federal do Minas Gerais. Instituto de Ciencias Biologicas. Laboratorio de Ecologia e Fisologia de Micro-organismos; BrasilFil: Araújo, L. S.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; BrasilFil: Costa, M. M.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; BrasilFil: Andrioli, J. L.. Universidade Estadual do Santa Cruz. Laboratorio de Micología; BrasilFil: Uetanabaro, A. P. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; BrasilWiley2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/14173Saito, V. S. T.; Santos, T. F. Dos ; Vinderola, Celso Gabriel; Romano, C.; Nicoli, J. R.; et al.; Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage; Wiley; Journal Of Food Science; 79; 2; 8-2014; M208-2130022-11471750-3841enginfo:eu-repo/semantics/altIdentifier/doi//10.1111/1750-3841.12326info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/24547696info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:13:04Zoai:ri.conicet.gov.ar:11336/14173instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:13:04.938CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
title Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
spellingShingle Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
Saito, V. S. T.
Lactobacillus
Microbial Survival
Probiotics
Sensory Analysis
Soy Yogurt
title_short Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
title_full Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
title_fullStr Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
title_full_unstemmed Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
title_sort Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage
dc.creator.none.fl_str_mv Saito, V. S. T.
Santos, T. F. Dos
Vinderola, Celso Gabriel
Romano, C.
Nicoli, J. R.
Araújo, L. S.
Costa, M. M.
Andrioli, J. L.
Uetanabaro, A. P. T.
author Saito, V. S. T.
author_facet Saito, V. S. T.
Santos, T. F. Dos
Vinderola, Celso Gabriel
Romano, C.
Nicoli, J. R.
Araújo, L. S.
Costa, M. M.
Andrioli, J. L.
Uetanabaro, A. P. T.
author_role author
author2 Santos, T. F. Dos
Vinderola, Celso Gabriel
Romano, C.
Nicoli, J. R.
Araújo, L. S.
Costa, M. M.
Andrioli, J. L.
Uetanabaro, A. P. T.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactobacillus
Microbial Survival
Probiotics
Sensory Analysis
Soy Yogurt
topic Lactobacillus
Microbial Survival
Probiotics
Sensory Analysis
Soy Yogurt
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.
Fil: Saito, V. S. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Santos, T. F. Dos . Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina. Universidad Nacional del Litoral; Argentina
Fil: Romano, C.. Universidade Estadual do Santa Cruz. Centro de Biotecnologia e Genetica. Laboratorio de Imunologia; Brasil
Fil: Nicoli, J. R.. Universidade Federal do Minas Gerais. Instituto de Ciencias Biologicas. Laboratorio de Ecologia e Fisologia de Micro-organismos; Brasil
Fil: Araújo, L. S.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Costa, M. M.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
Fil: Andrioli, J. L.. Universidade Estadual do Santa Cruz. Laboratorio de Micología; Brasil
Fil: Uetanabaro, A. P. T.. Universidade Estadual do Santa Cruz. Laboratorio de Microbiologia da Agroindustria; Brasil
description To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin-HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9-point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/14173
Saito, V. S. T.; Santos, T. F. Dos ; Vinderola, Celso Gabriel; Romano, C.; Nicoli, J. R.; et al.; Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage; Wiley; Journal Of Food Science; 79; 2; 8-2014; M208-213
0022-1147
1750-3841
url http://hdl.handle.net/11336/14173
identifier_str_mv Saito, V. S. T.; Santos, T. F. Dos ; Vinderola, Celso Gabriel; Romano, C.; Nicoli, J. R.; et al.; Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated from spontaneous cocoa fermentation in fermented soybean milk along storage; Wiley; Journal Of Food Science; 79; 2; 8-2014; M208-213
0022-1147
1750-3841
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi//10.1111/1750-3841.12326
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/24547696
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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